Sisters Helen, Cici, and Sara Villeda opened their tiny pupusería on Lake Street in Minneapolis.

A pupusa (from Pipil pupusawa) is a traditional Salvadoran dish made of thick, hand-made corn tortilla (made using masa de maíz, a maize flour dough used in Latin American cuisine) that is filled with a blend of the following:

cheese (queso) (usually a soft cheese called Quesillo found in all Central America), cooked pork meat ground to a paste consistency (called chicharrón, not to be confused with fried pork rind which is also known as chicharrón in some other countries), squash (ayote), or (pataste), refried beans (frijoles refritos), or queso con loroco (loroco is a vine flower bud from Central America). The two most common pupusas are the pupusa de queso (cheese) and more popular pupusa revuelta with mixed ingredients of queso (cheese), frijoles (beans),[1], and chicharrón. Pupusas are typically served with curtido (lightly fermented cabbage slaw with red chilies and vinegar) and a watery tomata salsa.